Middle Eastern Crispy Roasted Red Kidney Bean Salad | Autumn Tahini Protein Bowl
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40 min
Quick
Kifli Kukták
Laktató, fehérjedús közel-keleti főételsaláta sütőben aranybarnára és ropogósra sült római köményes vörösbabbal, friss roppanós zöldségekkel, rubin gránátalmamagokkal, pirított dióval és selymes citromos-tahinis öntettel. Krémes feta sajttal koronázva.
Ingredients
Preparation method
Roasting the crispy kidney beans
Preheat the oven to 200°C (190°C fan). Rinse the red kidney beans thoroughly with cold water in a colander, then pat dry thoroughly with paper towels so they can roast up truly crispy in the oven.
In a bowl, toss the dried beans with 2 tablespoons (approx. 30 ml) of extra virgin olive oil, 1 teaspoon of ground cumin, half a teaspoon of fine salt, and a pinch of ground black pepper.
Spread the seasoned beans in a single layer on a baking sheet lined with baking paper. Place in the oven for 20-25 minutes, shaking the sheet halfway through, until the outside of the beans is crispy and nicely golden brown. Then remove and let cool for a few minutes.
Chef's tip
For the crispiest results, dry the kidney beans as thoroughly as possible with paper towels before seasoning and roasting.
When mixed with cold water, tahini initially thickens, but with continuous stirring, it turns into a beautiful, silky, pale cream.
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